I am a bit partial to this recipe as I am an award-winning fruit presser maker.

Today, I will be using the apricot and peach jam that is my own formula and is a Gold award winner. There is something incredibly joyful about baking these muffins on a Sunday morning. The air gets filled with baking aromas, and if you are like me, I think cooking or baking is part of meditation in our homes, which I call my sanctuary.

Ingredients:

• 2 ½ cups white all-purpose flour
• 1 cup of milk
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup melted butter
• 1 teaspoon orange zest
• ½ cup Armenian jam

Instructions:

1. Preheat the oven to 400°F.
2. In a deep bowl, combine flour, sugar, baking powder, and salt. Mix well.
3. Stir in the melted butter and the orange zest.
4. Brush the muffin cups with butter. Add half of the batter to each cup, then add 1 tablespoon of jam and cover with the remaining batter.
5. Bake in the middle rack for about 20 minutes, until golden brown.

Serve warm.